DIY Breakfast: Joyce’s Granola

This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk.

This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk (see this and other seasonal recipes in The Edible Brooklyn Cookbook).

1. Preheat the oven to 350 degrees. In a large saucepan, bring the butter, honey, maple syrup, and light brown sugar to a boil over medium-high heat. Stir in the rolled oats, nuts and seeds until well coated with the butter mixture. Pour the granola directly onto a sheet pan and spread it out evenly.

2. Bake the mixture for about 15 minutes, until evenly brown, making sure to stir with a large spoon every 5 minutes to bake evenly and keep the mixture loose. Cool the granola until it reaches room temperature, and add the dried fruit. Store in an airtight container for up to 1 week.

Newsletter

Be the first to know about invite-only happenings, delectable giveaways and when new issues hit the streets.

Giveaway: Win a Porter Beverage Container Set

Newsletter

Be the first to know about invite-only happenings, delectable giveaways and when new issues hit the streets.

Edible Manhattan

Edible Brooklyn

Edible Long Island

Edible East End

Events

Join Our Collective

Read the Digital Edition of Our Celebrations Issue

Taste the Future

Edible Manhattan is published six times a year and available by subscription, for sale at selected retailers and at other distribution spots throughout Manhattan. Please visit our sister magazines, Edible Brooklyn, Edible East End, and the Edibles in New York State. And visit Edible Communities to find the publication nearest you.